Emma Mazzariol

Emma Mazzariol is a Research Fellow at the University of Gastronomic Sciences (UNISG) in Pollenzo, Italy, focusing on the SusPlantIC4.5 project. Her work centers on advancing artisanal ice cream production through sustainable, tech-driven solutions addressing social, environmental, and economic dimensions. She holds a Master’s Degree in Food Science and Technology from the University of Milan (2024), with a thesis on developing 'clean label' gelato bases using vegetable-derived fibers and proteins.

• Education: Master’s in Food Science (UniMilan, 2024), Bachelor’s in Food Science (completed 2021)

Her research integrates sensory evaluation, consumer behavior studies, and product development for innovative, functional ice creams. Key projects include R&D internships at HIFOOD S.p.A. (2023–2024) and quality control work at Elah Dufour S.p.A. (2021), which shaped her expertise in food matrix characterization and raw material analysis.

Emma’s interdisciplinary focus lies at the intersection of food science, sustainability, and consumer perception, driving her contributions to circular economy initiatives and AI-driven product innovation in the Italian ice cream sector.